Roasted Rack of Lamb
Rack Of Lamb Ingredients
Roasted Rack of Lamb Directions
Preheat ovenPreheat the oven to 400 degrees.
Prep the lamb rackPlace the lamb on a cutting board fat side up. Score the fat with a knife and season both sides with salt and pepper. Cut the rack of lamb in half with 3 or 4 bones per half depending on the size.
Sear the lamb rackUsing a cast iron skillet, or other oven safe pan, heat 2 tablespoons of oil on the stovetop. Sear all sides (about 2 minutes per side) of the lamb rack. Place the pan into the oven for 8 minutes.
Make the herb crustWhile the lamb is cooking, prepare the crust. Add ground pork rinds, minced garlic, parmesan, 1 tablespoon olive oil, parsley, cilantro, and rosemary to a food processor or blender and pulse for 15 seconds. Pour mixture onto a plate. (Remove leaves off the rosemary sprig and parsley before adding to the food processor or blender. The cilantro can go in with its stem as a large part of the flavor is in the stem. The mixture will be slightly green)
Mustard slatherRemove the lamb from the oven and immediately brush generously with mustard until evenly coated.
Crust itDip the lamb rack into the crumb mixture until coated evenly on all sides. Tap lightly to allow excess to fall off.
Last bakePlace the lamb rack back into the oven for 5 minutes. Let rest for 5-10 minutes. Slice and serve immediately. Enjoy!